008 – Moroccan Biscotti (Fekkas)
2 ½ cup of flour
1 cup of sugar
1 cup of raw almonds
½ cup of raisins
2 tablespoons of sesame seeds
1 stick of butter (8 Tbsp)
1 teaspoon vanilla extract
1 tablespoon baking powder
1 teaspoon cinnamon
Pinch of salt
Preheat your oven to 350 degrees.
Coarsely chop the almonds with a sharp knife.
Melt the stick of butter.
In a bowl, mix flour, cinnamon, and baking powder.
In another bowl, whisk the eggs with a pinch of salt and vanilla extract.
Add to the eggs: the sugar, melted butter, chopped almonds, raisins, and sesame seeds.
Fold the flour mixture into the eggs mixture until you get a soft dough.
On a hard surface, sprinkle flour so that the dough does not stick to the surface. Form a ball with the soft dough using flour when dough is too sticky.
Separate the dough into 2 lumps and form a log from each lump (15 inches long and 2 inches wide)
Line up parchment paper on a cookie pan.
Place the 2 logs in the cookie pan and make sure there is space between them as they will expand once cooked.
Cook the logs for 30 mn or until golden and firm when pressed with a fingertip.
Cool the logs to room temperature.
Slice the baked logs using a sharp bread knife.
Return the fekkas to the pan and bake for another 15 minutes (350 degrees).